Monday, August 30, 2010
Thankful for my Semi-Freegan Lifestyle
I always knew our semi-freegan lifestyle would be beneficial once we began travelling and living abroad. I expected that by learning to create meals from whatever was on-hand, whether I knew what it was or not, would be helpful as I began navigating Asian markets. I hoped that by eating food that was at the end of it's life, would prepare our digestive systems to conquer foods around the world. What I didn't consider, is that sometimes, in Asia the food will not look beautiful...but a little knife work and hope will bring about some of the sweetest, most delicious White Peaches!
Monday, May 3, 2010
Chili Dog Soup
Extended Shelf Life for: Hot Dogs and Onions
Regardless of not remember exactly how this soup was made - it was SOOO simple.
Saute Onions and Garlic, maybe some peppers if they are on hand.
Add bite size chunks of hotdogs to the mix, heat them up, maybe make them a little crispy.
Add three large cans (if you're feeding a small army) of your favorite baked beans.
Add some V8 tomatoe juice, spicy or normal, your call.
This soup is also delicious with the Chili Spice Mix from previous posts.
Feeling adventurous? Add a can of corn...
Serve with cheese on top and a bread roll - it is perfect on a fall or winter afternoon with a group of dear and precious freinds. You'll be lucky if there are leftovers.
Regardless of not remember exactly how this soup was made - it was SOOO simple.Saute Onions and Garlic, maybe some peppers if they are on hand.
Add bite size chunks of hotdogs to the mix, heat them up, maybe make them a little crispy.
Add three large cans (if you're feeding a small army) of your favorite baked beans.
Add some V8 tomatoe juice, spicy or normal, your call.
This soup is also delicious with the Chili Spice Mix from previous posts.
Feeling adventurous? Add a can of corn...
Serve with cheese on top and a bread roll - it is perfect on a fall or winter afternoon with a group of dear and precious freinds. You'll be lucky if there are leftovers.
Maple-Raisin Oatmeal Cookies
Extended Shelf Life for: Grapes via the Dehydrator
I cannot tell you anything about how exactly these cookies were made. Baking is an activity that, for me, almost always requires a recipe. However, a quick Allrecipes search brings up this recipe which I'm 99% sure is the recipe used for these cookies because my cookie cookbook is published by Taste of Home. Try it out - let me know if they are delicious...because in Laramie - when these rasins had an extended shelf life - they were Fabulous!
I cannot tell you anything about how exactly these cookies were made. Baking is an activity that, for me, almost always requires a recipe. However, a quick Allrecipes search brings up this recipe which I'm 99% sure is the recipe used for these cookies because my cookie cookbook is published by Taste of Home. Try it out - let me know if they are delicious...because in Laramie - when these rasins had an extended shelf life - they were Fabulous!Chili Lentils on Homemade Tortillas
Extended Shelf Life for: Onions and Peppers (probably)
I have allowed entirely too much time to pass from the making of this dish to the posting of the recipe - however, there is a picture which means there is proof that I "saved" some food from being wasted and that is cause for making me happy :) What I do know is that this recipe is a combination of two I've previously posted: Indian Dal and Chili Spice Mix. Therefore, rather than using the spices which are called for in the Dal recipe, simply substitute your favorite Red Chili Spices, a few chili vegetables and prepare in the most sensible way you can manage.
I made the tortillas using the Master Mix, which is extremely easy but...I do not remember the full details. If I were to guess, I do believe you use about 2 cups of Master Mix and about 3/4 cups of Water. Ultimatley, you want a dough that is not too stick and runny, so add the water little by little. Create about 8 or so dough balls, let them sit about 10 minutes before rolling them out flat. Heat them up in a hot pan with barely any oil and voila - you will have homemade, delicious tortillas! Throw a little Mexican-style Dal on top, sprinkle with cheese if available and eat up!
I have allowed entirely too much time to pass from the making of this dish to the posting of the recipe - however, there is a picture which means there is proof that I "saved" some food from being wasted and that is cause for making me happy :) What I do know is that this recipe is a combination of two I've previously posted: Indian Dal and Chili Spice Mix. Therefore, rather than using the spices which are called for in the Dal recipe, simply substitute your favorite Red Chili Spices, a few chili vegetables and prepare in the most sensible way you can manage.
I made the tortillas using the Master Mix, which is extremely easy but...I do not remember the full details. If I were to guess, I do believe you use about 2 cups of Master Mix and about 3/4 cups of Water. Ultimatley, you want a dough that is not too stick and runny, so add the water little by little. Create about 8 or so dough balls, let them sit about 10 minutes before rolling them out flat. Heat them up in a hot pan with barely any oil and voila - you will have homemade, delicious tortillas! Throw a little Mexican-style Dal on top, sprinkle with cheese if available and eat up!
Pepper-Pepper Stir Fry
Extended Life for: Bell Peppers, Onion and Celery
This dish was a simple combination of ideas - one from our Valentine's Dinner and another from my resourceful, cooks brain. Having mae this meal over a couple months ago, I am left here with only a vague idea of what all went in, so here it is, more or less:
This dish was a simple combination of ideas - one from our Valentine's Dinner and another from my resourceful, cooks brain. Having mae this meal over a couple months ago, I am left here with only a vague idea of what all went in, so here it is, more or less:Begin preparing about two cups of brown rice before searing the steaks and stir-fying the peppers and onions. For the steaks, heat up some oil, coat one side of each steak in black pepper (pour pepper onto a plate, then place one side of the steak onto the plate...you get the drill). Cook steak to preferred doneness, remove from pan. Add additional oil if needed stir fry vegetables once vegetables are tender add steak in chopped up bits, serve on top of rice and ENJOY with a glass of red wine and a favorite friend.
Pork Green Chili
Extended Shelf Life: Tomato and Pork Loin
1. This pot had a much higher ratio of dumpster goods.
2. Rather than using fresh tomatillos, I settled for a tomatillo salsa purchased at Big Hollow Co-Op.
Creamy Mushroom Wonton Cups
Extended Life for: Mushrooms
There is one use of a mini-muffin tin that surpasses all other uses -- the production of delicious, crispy wontons! The stuffing for these looked less than appealing and in all honesty, I don't much care for mushrooms, however, I served them in mixed company and received numerous compliments on the tiny little morsels. Here's to hoping they are palate pleasers to many!
Ingredients:
Olive Oil to saute
1 lb. Mushrooms, diced
1 lg. Onion, diced
2 cloves Garlic, minced
6 oz. Cream Cheese
Spices of Choice; Salt, Pepper, etc.
Wonton Skins
Directions:
Preheat oven to 350/375 degrees. Grease mini-muffin tin. Heat oil in a large skillet or wok, saute garlic, onion and mushrooms for 5-7 minutes. Season then add spices to taste. Melt cream cheese into the mix. Place wonton skins in mini-muffin tin add about 1 TBS of mushroom mix in the center, pinch up sides to look like a wonton and continue till all mini-muffin cups are holding a mushroom wonton. Bake for 20-30 minutes, until golden brown. Enjoy with good friends or at a potluck, preferably with CouchSurfers.
There is one use of a mini-muffin tin that surpasses all other uses -- the production of delicious, crispy wontons! The stuffing for these looked less than appealing and in all honesty, I don't much care for mushrooms, however, I served them in mixed company and received numerous compliments on the tiny little morsels. Here's to hoping they are palate pleasers to many!Ingredients:
Olive Oil to saute
1 lb. Mushrooms, diced
1 lg. Onion, diced
2 cloves Garlic, minced
6 oz. Cream Cheese
Spices of Choice; Salt, Pepper, etc.
Wonton Skins
Directions:
Preheat oven to 350/375 degrees. Grease mini-muffin tin. Heat oil in a large skillet or wok, saute garlic, onion and mushrooms for 5-7 minutes. Season then add spices to taste. Melt cream cheese into the mix. Place wonton skins in mini-muffin tin add about 1 TBS of mushroom mix in the center, pinch up sides to look like a wonton and continue till all mini-muffin cups are holding a mushroom wonton. Bake for 20-30 minutes, until golden brown. Enjoy with good friends or at a potluck, preferably with CouchSurfers.
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